Guac & Pork Chips With Tequila Braised Pork Belly

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Ingredients

Directions

  1. In a small bowl add the pork belly, lime juice, salt, pepper and paprika; gently toss together to combine.
  2. Place the onions, carrots, celery into a large pot, next add the season pork belly.
  3. Pour in the canola oil, tequila and agave, cover with aluminum and place into a pre-heated 300 degree oven for 1 hour and 10 minutes.
  4. Once the pork belly is fully cooked remove from oven and immediately remove it from the pot, place onto a cutting board and gently shred the pork belly while still hot.
  5. Place the pork belly in a small bowl and reserve.
  6. In a separate pot add the water and bring to a boil, next add the salt, peppercorns, bay leaf and pork skins.
  7. Cook pork skins for 20 minutes to soften and remove as much fat as possible.
  8. After the 20 minutes remove the pork skins and pad dry, let sit at room temperature for 5 minutes.
  9. In a separate pot add the canola oil and bring to 350 degrees, now gently add the pork skins and fry until golden brown about 3 minutes or so.
  10. Remove the pork skins from the oil and let drain.
  11. In a large bowl add the avocado, tomato, salt, onions, cilantro and jalapenos in that order, gently fold to combine.
  12. Next fold in the pork belly and baby radish, serve with a side of the pork chips.
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